Easy Fish Pie

5 from 1 vote

A rich mix of chunky fish, creamy sauce and cheesy, fluffy mash make this fish pie just the thing on a cold night.

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course

Cuisine: British

Keyword: fish pie

Servings:

Make the potato mash. Boil the peeled and quartered potatoes in salted water until very tender. Drain the potatoes and steam dry them to get rid of the excess of water. Return them to the pot and add hot milk, start mashing with a potato masher until mostly smooth, then add butter and keep mashing until light and fluffy and lump free. Season with salt and pepper to taste and set aside till needed.
To a saucepan add 3 tbsp butter and let it melt, then add the flour and mix well, continue cooking the mixture over medium heat while stirring for 1-2 minutes, then add the milk, one bay leaf, thyme if using and bring to a boil. Let it simmer until the sauce thickens and coats a spoon. Stir in ½ tsp Dijon mustard and half the cheese, allow the cheese to melt, remove the bay leaf and take off the heat. Then add the spinach, salt and pepper to taste.
Preheat the oven to 400F/200C. In a large baking dish scatter bite-sized fish and prawns, sprinkle with salt and pour the creamy sauce over the fish mix. Then top with the mashed potatoes and spread evenly. Make swirls with the bottom of a spoon for a crispier top, then scatter the other half of the cheese on top. Bake in the preheated oven for 10 minutes. Then turn the temperature down to 350F/180C and cook for 20 minutes longer. Allow to stand for 10-15 minutes before serving for the pie to cool slightly. The sauce will thicken as it cools.